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Kathleen 03/24/06 |
I am feeding 60 people would like to know how to increase a recipe for soup. /Thanks |
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ellen 03/24/06 |
I make and measure the recipe and then multiply to the desired volume. Amounts are listed in the quantities for 100 tables, use 2/3. Reduce salt by 1/2. Reduce spices about 1/3. |
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ellen 03/24/06 |
If you like the results, send the recipe and I will post it. |
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Shawna 03/05/07 |
I have a recipe that serves 4-6 but I need it to serve at least 25. How do I increase it |
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ellen 03/07/07 |
You have to ay what kind of recipe. Baking, you can only double, so you would double and make twice. A soup or stew recipe is as abobe. |
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Jan 04/03/07 |
I have a reipe that serves 4 to 6 for cole slaw, I need to serve 500...what do I do? It calls for 4 cups shredded cabbage and a grated carrot 1/2 c mayo, 2 tbs vinegar, 1 tbs onion, 1/2 tsp celery seed, 1tsp sugar, 1/2 tsp salt, 1/8 tsp pepper. Do I multiply by 32? |
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ellen 04/04/07 |
Suggest you pick one of my recipes for 100 and make it 5 times- you could even make two kinds, one sweet/creamy and one vinegary. 100 pound of head cabbage would be the start. If the recipe serves 5 you would need 100 times to serve 500, and if you just multiply the sauce it will be WAY off. |
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jim 04/08/07 |
math formula to increase or decrease any rec. New amount x portion size / old amount x portion size = conversion factor take the conversion factor and multiply every ingredient in the original recipe. ie. (500 x 2) / (20 x 5) = 10 take the 10 and multiply the original amounts. spices/salt have to be adjusted more when the factor is bigger. |
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ellen 04/10/07 |
Hi, Jim, and others, Because the flavors of spices and salt change when large amounts are cooked together, and the chemistry of the liquid evaporation changes, the math formula can be used for shopping, but the chemistry changes- take my word for it, unless you make the small recipe 10 separate times, just multiplying won't do it. You can double most recipes safely; you can quadruple a few; but beyond that you are in a new realm. This is particularly a problem with baking recipes, but an issue with almost all. |
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Beryl Sylvia 07/08/07 |
I have a spice bread recipe. I want to increase it by 500 loaves. How do I master this I have dry and wet ingredients. I want to be sure that I can increase this recipe to 500 loaves before I invest anymore time and money into this project. What book do you suggest I purchase to increase a recipe to a large amount |
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ellen 07/08/07 |
Beryl, there are companies that specialize in helping home cooks take recipes to wholesale saize, which is what I presume you are aiming for. I don't deal with any, so do not have a recommendation who. Recipes change a great deal when youo are dealing with commercial mixers, ovens, etc. For example, there are batch ovens and rolling ovens where the product moves through as it bakes (like Krispy Kreme's donuts). Get some pro advice on this. |
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Mary Jo 08/31/07 |
I need to increase a recipe that has :
1 cup of chopped chicken, potatoes and various vegetables (shredded carrots peas, beans, etc) To serve 144 people. |
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ellen 09/01/07 |
Hi, Mary Jo, it is not clear ifthat is 1 cup each chicken, potatoes and veggies, or 1 cup total, but I am going to assume 1 cup each, so the original recipe serves 4. So you want 36 times the recipe.
36 cups chicken= 18 pounds cooked ready to eat chicken meat I would add about 2 quarts chopped parsley and would get a quart jar of regular yellow mustard and add it 1/4 cup at a time, to brighten the flavor. |
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Theresa 09/05/07 |
I need to increase this chili recipe by 5 1/2 times. Can you help? 1 1/2 lbs onion, 1/2 lb pepper, 3 tbsp oil, 1 qt tomatoes, 16 oz ca beans, 21 oz sauce, 10 oz paste, 4 1/2 tsp basil, 1 1/2 tbsp cumin, 5 tsp oregano, 2 1/2 tbsp chili, 1 1/4 tsp pepper,1/4 cup vinegar thank you |
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ellen 09/05/07 |
Theresa, there is no meat in this recipe? Are the peppers fesh anaheims, bell peppers, jalapeno? What kind of sauce? Write more. |
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Daphne 02/28/08 |
I need to know how high can I increase a chocolate chip cookie recipe. It's your basic toll house recipe. |
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ellen 02/28/08 |
Cookie recipes can usually be increased times four with satisfactory results. |
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Alan 04/21/08 |
hi i want to increase my recipe... ikno how to make 5 tacos but how do i make 123? |
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ellen 04/21/08 |
25 times your amounts- or us my baked potato bar, toppings the same as for tacos, use the correct amount for your number of people. |
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Dee J 04/25/08 |
I have a pound cake recipe I need to mulitply. I want to use it in a coffee shop but have no idea how to make several at once. Is this possible or does the standard "double and bake two" still apply? |
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ellen 04/25/08 |
Baking recipes are the least successful of all to multiply, and the big problem with poundcake is that the butter and sugar must be perfectly creamed. With an industrial type mixer, you could do 4 at once, but with a standard mixer, I would no more than double a family size recipe. |
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diane 04/29/08 |
My cornbeef and cabbage dinner turned out great and mostly thanks to your help! Just to let you know, when I made 18 irish whiskey cakes (which were delicious) I "googled" "recipe converter" and it gave me total ingredients for 18 cakes. i still made the cakes one by one, but very easy for shopping. |
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cynthia 07/04/08 |
I would like to increase a recipe for corn salad from 4 people to 12 2 tablespoon oil ,1 tbl lime juice,1/4 cup salsa/1/2 small red pepper/1/4 green onions salt and pepper 2 cups frozen corn |
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ellen 07/04/08 |
This one is easy- just triple everything. White shoepeg corn, available frozen, makes a ver good salad. |
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K 07/05/08 |
help! i'm quadrupling my baked chicken recipe. the recipe that i have is only for a kilo of chicken and the required cooking time is 1 hr to 1 hr 15 at 325 F. do i increase the cooking time if im cooking the chickens all at the same time? |
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ellen 07/05/08 |
If they all come cold from the fridge, you will have a mild increase in the cooking time, up to 1/2 hour. If you use a thermometer in the thigh meat, it is very easy to check the doneness without overcooking. |
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Vickie 07/05/08 |
I have a recipe for Macaroni and Cheese that serves 6. I need to make it for 100. 16oz noodles 2 tbs. butter 1 cup milk and 1 can of evaporated milk salt and pepper to taste 2 eggs 1/2 loaf cubed velveeta 4 cups shredded cheddar cheese I will make it in the large alumnium trays. Help please... |
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ellen 07/06/08 |
Basically, since there is no sauce to make and no salt amount specified., you just make 12 to 16 times the recipe (12 for side dish, 16 for big servings.) An aluminum 1/2 pan, the size sold in grocery stores that we think of as stuffing pans, holds 3 9x13 pans or 7 quarts. Because it will be thicker than a regular casserole add 30 minutes to the cooking time add another 10 if it comes frome the refrigerator to the oven. You can always turn down to 180 to hold. |
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sandi 07/21/08 |
Hi Ellen i'm increasing my recipe 6 times for a slice, but I can't figure out the new amount for 1/3c cocoa. It has me stumped. I feel kinda silly for asking for something I know is simple to do. Thanks Sandi |
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ellen 07/21/08 |
I'm unclear; 6 times 1/3 is 2 cups. |
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Vickie 08/14/08 |
Hi Ellen, This worked so well with the mac n cheese receipe, thought I'd try again. I have 3 I want formulas for, but we will start with this one: Mock Chop Suey 1 1/2 lb hamburger 1 cup celery, chopped 1 med. onion chopped 1/8 cup soy sauce 1/2 cup uncooked rice 1 can cream of mushroom soup 1 can cream of chicken soup 1 1/2 cup water 1 cup sliced water chestnuts Mix together and bake 350 degrees for 1 hour. Uncover and bake an addtl. 15 min. Top with crunchy chow mein noodles. Now, how to increase to 100? Thanks. |
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ellen 08/14/08 |
Vicki the procedure is just like above: this recipe serves about 6, so you want 16 times the amount for 100. However, it is a very high sodium, high fat recipe as given, so here is what I would do differently; 1) use a reduced sodium soy sauce- this is IMPORTANT. Soy sauce has exactly the same sodium as salt and you would never put 1/8 cup salt in a recipe this size. 2) Use reduced fat, reduced sodium soups. 3) Substitute regular ground turkey for 1/2 the hamburger. 4) Instead of just using 1 gallon (16 cups) water chestnuts, use 4 #10 cans chow mein vegetables, drained. Reduce the water if needed- add last after you check the thickness. |
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Jyoti 09/30/08 |
Hi! Ellen I make my own tikka sause and have great reviews from family and friends and I would like to sell it to the stores. How do I come up with a formula so that the sauce's consistency is the same every time. Please help. |
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ellen 09/30/08 |
Jyoti, you sound like a great cook. This is a commercial food question which I am not prepared to answer. Your state agricultural college will have people in the food science department who can help you. You also need a lawyer and liability insurance; there are state labeling and licensing laws you must know about, and tremendous liability issues; if you are not properly licensed and insured and get sued, you could lose your house and property. |
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Tershia Lambrechts 10/14/08 |
I want to increase a recipe for 1 lb baked tilapia fish to 30 lbs. The marinade for 1 lb calls for 1 shallot/2 cloves garlic/1 thumb-size piece fresh ginger/handful fresh coriander/ 2 Tbsp. fish sauce/1/2 cup coconut milk/1 tsp chili powder/1 fresh red chili/juice of 1/2 lime. By how much do I increase the marinade quantities? 30 cloves garlic sound too much!! Thank you for your advice. |
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ellen 10/15/08 |
There is a famous and delicious french chicken recipe that calls for 40 cloves of garlic for ONE chicken. would straight multiply this recipe, except for cutting the chili powder in half. |
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Cat J. 11/22/08 |
Hi Ellen, I am tripling my stuffing and traditional green bean casserole recipes and using larger dishes in which to cook. By how much do I need to increase the baking time? |
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ellen 11/22/08 |
Triple is no problem with these recipes. If you use large enough pans to keep the depth about the same, add only 10-15 minutes. If it is double the bepth, it may take up to 1/2 hour more. |
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Melinda 11/27/08 |
Hi Ellen~ I am make Macaroni and Cheese however I had 2 lbs of macaroni instead of the instruction below. How much more of the other ingrediants do I need to add? Thank you and Happy Thanksgiving
1 medium pkg (6 oz or so) elbow macaroni -- the LARGE kind is best |
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ellen 11/27/08 |
You need 5 times the other ingredients. I would use some Parmesan and other cheeses (jack, fontina, muenster, even mozzarella) for this large a dish, creamier and more flavor |
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Elaine 11/27/08 |
How do I increase this recipe for dinner rolls? I would like to triple the number of outcome of this recipe. I'm most concerned with the salt content as I have double a biscuit recipe before and the biscuits were very salty.
1 russet potato (1/2 pound) |
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ellen 11/27/08 |
Double everything else but only 1 1/2 the salt. |
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deloreslynn 12/09/08 |
How do I increase the recipe for Chicken marsala. the orig. serves 4. I want to increase it to serve 10. 4 boneless chicken breasts 1 tsp bl. pepper 1/2 tsp dried oregano 1/2 tsp dried tyme 1/2 tsp. dried parsley 1/4 tsp dreid marjoam 1/4 tsp galic powder sauce: 1/3 cup butter 1 slice prosciutto ham 2 tsp minced garlic 1/4 cup Marsala wine 2- 4oz cans sliced mushroome 1/4 tsp black pepper 1 cup chicken broth 2 tsp corn starch 2 tbls. heavy cream |
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ellen 12/09/08 |
This sounds like a party meal. I would increase the whole recipe times 3 with these exceptions: only double herbs and any salt. Use reduced sodium chicken broth, the ham adds much salt. Don't use garlic powder, just use a tiny bit of the crushed garlic. |
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jackie 12/23/08 |
hi ellen, i have a recipe that calls for two nine inch round cake pans, i want to use three nine inch rounds how do i increase the incredients |
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ellen 12/23/08 |
You add 1/2 more. But what I would do is make it twice total of 4 layers and freeze one... |
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jackie 02/01/09 |
I have a recipie for 8 inch chocolate cake and need to also make a 10 inch and 12 inch using the same recipie. How do I work out the increased quantity of ingredients? |
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ellen 02/01/09 |
Assuming you want the same thickness of layer, you need 5/3 the recipe for the 10 inch and 2 1/4 for the 12 inch. |
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jackie 02/01/09 |
many thanks ellen, I really appreciate your help. |
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Janet DeGennaro 02/24/09 |
1/2 cup peach preserves 3 tablespoons lime juice 2 tablespoons soy sauce 2 teaspoons grated fresh ginge1/4 teaspoon cayenne pepper 2 cups diced peaches 1 medium cucumber seede and diced 1 1/2 teaspoon grated lime peel 4 6ounce slices salmon fillets this makes for 4 and I have 25 guests. Thanks, Janet |
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ellen 02/28/09 |
Make 6 times the sauce but get 25 fillets. You'll be fine. |
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Marvel 03/24/09 |
Hi Ellen, I have a for grilled chicken breast with a fruit salsa for 6. Which need to be increased for 250.- 6 chicken breasts, 1cup plain yogurt,1/4c olive oil,1clove garlic minced,1t dried cilantro,1ea.lemon zest,2t salt,1t hot sauce./Fruit Salsa. 1c pineapple,1c mango, 3/4c strawberries,1/4c red onion,1ea. jalapeno seeded chopped,1T fresh parsley,2T fresh mint,3T orange juice,1T lime juice and 1/4t salt. HELP!!! |
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ellen 03/25/09 |
Multiply marinade and salsa times 60, but only take the salt up times 20-30 and the dried herbs x 30. |
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joe 09/10/09 |
i need to increase this recipe from 3 to 50 6 oz boiling potatoes 1 1/2 tablespoons vegtable oil 1/2 small onion 3 medium,fresh chiles poblonos, roasted and peeled salt,about 1/2 teaspoon 3/4 cup (about 3 ounces) queso fresco |
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ellen 09/11/09 |
Hello again Joe, 6 ounces potatoes is not usually enough for 3 people- barely for 2. So this is a very light recipe. If I were making this for 50, I would use: 12-15 pounds potatoes 50 peppers 1 cup oil 2 1/2 to 3 pounds onions 2-3 tablespoons salt 3 pounds cheese Sounds like it would be very tasty with chicken. |
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Kim 02/26/10 |
I am making a recipe which calls for 2 cups diced ham and serves 4 and I am increasing it to serve 25 which would make it 25 cups of ham. What I am wondering is if you can tell me how many pounds of ham I need to buy to get 25 cups of diced ham? |
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ellen 02/28/10 |
Kim, it multiplies out to 12 1/2 cups ham, not 25. This is about 6-7 pounds boneless. Look for the "ham ends and pieces" around here they are made by Johnson Bros, very good ham and perfect for dicing and chopping. |
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Sandra 08/14/10 |
I have recipe for a 3 layer cake for 8" pans. How do I increase it so I can use my 9"inch pans? Thank you. |
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ellen 08/14/10 |
To make 3 9 inch layers, you need a little less than 1/3 more- do it according to how you can divide the eggs. |
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Lynda 09/27/10 |
Hi, I would like to increase a Master Chili Mix by 10. These are the ingredients in the original recipe. 1 1/8 cups flour 3/4 cup instant minced onion 1/3 cup chili powder 1/3 cups 2 Tbsp. ground cumin 2 Tbsp. salt 1 1/2 Tablespoons instant minced garlic 1 Tbsp. crushed hot red pepper flakes 2 tsp. sugar Thanks so much |
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ellen 09/27/10 |
It appears this is a spice mix recipe, not a chili recipe. For the mix, you would just make 10 times the amount, and use as usual in your regular recipe. If you are talking about making chili for 100 people, see the chili page. |
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april 11/15/10 |
Hi my son has a school project where he has to take a taco soup recipe and triple that then make 50% more people original reciepe serves 4-6?? Please, help me I dont want to sound stupid but have NO idea how to do the 50% part?? recipe is 2lbs ground beef, 1can rotel, 1can tomatoes, 1can beans, 1pkg hidden valley ranch (dry) . I appreciate any help |
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ellen 11/16/10 |
He triples it. Half that is 50% more, and he adds that to the tripled amount. 2 pounds ground beef in soup, serves 6; triple is 18, 50% more is 18+9=27. |
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Mary 02/06/11 |
We need 18 cups of diced ham. How many pounds of ham would that be? |
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ellen 02/06/11 |
About 9-10 pounds boneless ready to eat. |
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Alley 09/13/11 |
I am going to make a recipe for 18 people but i have a recipe for 12 that uses 2/3 cups of milk and i need to make it for 18 |
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ellen 09/13/11 |
You wilol be making 1 1/2 times the original recipe, so you will need 1 cup of milk. |
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Mike 11/23/11 |
When doubling a recipe do you always double the time, I'm going from a 2qt to a 4 qt. sweet potato casserole |
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ellen 11/23/11 |
Definitely NOT. If the depth is the same (for example you are making 2 pans, or a double size pan), the time is almost the same. If it is a thicker layer, increase the time, but no more than 1/2, and it could be as little as 10-15 minutes, depending on the dish. |
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Liz 11/25/11 |
need to make Chile con queso for 60 people need to increase the following recipe that normally serves 4: Chile Con Queso Ingredients: 1/2 onion diced (about 1/2 cup) 4 cloves of garlic minced 3 Serrano peppers diced 3 jalapeno peppers diced 2 tablespoons of butter 2 tablespoons of flour 1 cup of milk 6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack 1/2 cup of cilantro, chopped 2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season) 1/2 cup of sour cream Salt to taste |
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ellen 11/25/11 |
Hi Liz, This recipe can be increased without alterations. That is a big serving for 4. You could do either 12 or 16 times. If you make ahead, I suggest you rewarm tightly covered with foil in the oven, as this large amount will easily scorch on top of the stove. |
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Bob 12/02/11 |
Hi...If I double a pot roast recipe. Do I also increase the cooking time? |
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ellen 12/02/11 |
No, if you use 2 roasts the same size. If you use one very very large piece, increase about 1/2. |
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kim 12/13/11 |
I want to make a 4 layer red velvet cake, how do I increase the recipe from a 3 layers red velvet to a 4 layer? |
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ellen 12/13/11 |
If you usually use an 8 inch cake pan, switch to a 9" cake pan and double the recipe. |
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Lois 12/13/11 |
I'm cooking a meal for l30 people. My menu includes baby red potatoes. How many do I need to purchase? My vegetable dish is going to be vegetable strata. 2 cans green beans 2 cups celery 2cups carrots 4 tomatoes 1 gr pepper 1 8 oz can water chestnuts 1/4 cup butter 1 1/2 Tbsp tapioca and other seasonings How much of these ingredients do I need to purchase for 130 people? My salad is Macaroni/Cabbage; 1 pkg. "rings" macaroni 2 cups shredded cabbage 1/2 lg cucumber 1/2 gr pepper 1 small onion 1 cup miracle Whip 1/2 cup sugar 1/4 cup lemon juice How much of these ingredients do I need to purchase? Thanks soooooo much! |
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ellen 12/14/11 |
8 times the recipe for the macaroni salad. For the strata, you would simply multiply if it serves 8, you would need 16 times. |
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bow 12/28/11 |
im making rice the recipe calls for 4 cups of water if iwant to make twice as much do i add 8 cups of water |
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ellen 12/28/11 |
You posted twice, see the other one. |
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Pat 01/07/12 |
I am increasing a turkey sausage recipe from 1# ground turkey to 25#. How do I increase the spices? 3 Tablespoon minced onion Ľ teaspoon cumin Ľ teaspoon marjoram Ľ teaspoon ground pepper Ľ teaspoon oregano Ľ teaspoon ground nutmeg 1/8 teaspoon cayenne pepper Ľ teaspoon ground ginger ˝ teaspoon dried basil ˝ teaspoon thyme ˝ teaspoon sage 1/2 teaspoon sea salt |
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ellen 01/07/12 |
This is tough. Basically, multiply all by 24, then use 1/2 the amount of salt and spices, and the full amount of herbs except sage. Use about 3/4 for that, it is a very strong flavor. COOK the sausage before tasting for spice- turkey is one of the most germ-laden meats. |
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Laura 03/04/12 |
I have a recipe for BBQ Sauce. To make this recipe to bottle I need to convert this small recipe to utilize 114oz of ketchup. Please help. Thank you.
1/2 cup vinegar |
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ellen 03/04/12 |
1/2 cup is 4 ounces, so 114 ounces is 28 1/2 times that. Be aware that it is illegal in most states to prepare food for sale in any home kitchen or other unlicensed kitchen. |
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Rachel 05/22/12 |
Hi Ellen, Thanks in advance for your help. I'm looking to increase this recipe so that it can feed 32 fully grown, hungry men. The recipe below serves 8 and the bake time is 30 min (in a 9x12 baking dish). How should I increase the quantities and cooking time?
Eggplant Parmesan |
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Rachel 05/22/12 |
Sorry that's .25 cup and 2 tbs parmesan, and .25 cup parsley |
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ellen 05/22/12 |
If this is the entree, I would do 6 times the dish. If it is a side, 4. If one in the same size pans, little to no increase. If done in a single roaster, drop heat 25 degrees and preheat and plan on about an hour if the eggplant is partially cooked before layering.. |
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Shane 08/06/12 |
I have a recipe for a 4 pound beef brisket, I am not having a problem with the ingredeints so much as the cook time. If the cook time is 1 hour at 350 degrees and 3 hours lowered to 300 degrees for a 4 pound brisket would I have to add additional time for a 13 pound brisket or use these times as well? |
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ellen 08/06/12 |
A 13 pound brisket will take about 8 hours total at these temps. Start checking at 7. |
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Rich 08/25/12 |
I am making crab salad for a friend's wedding. Here is the recipe that suggest it serves for. I need to make enough for 125 guests. Help the wedding is in a week!
2 pounds imitation crab meat |
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Rich 08/25/12 |
Sorry, original recipe for the crab salad serves FOUR....(I wrote "for") |
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ellen 08/26/12 |
If this is the only meat, and the main course, you would make the salad with 60 pounds of crab. If it is a side salad, or one of several salads, you need only 40 pounds. About 15 pounds of celery. |
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Mary Lynne 08/29/12 |
I have a punch recipe for a wedding reception - 150 people - the following is what my recipe -and I am not even sure how many this would serve - any thoughts? What would my quantities be for 150?
1 tin of limeade
Thanks very much, |
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ellen 08/30/12 |
Assuming these are the 12 ounce frozen tins, and a 2 liter ginger ale, this will make about 7 quarts of a very sweet punch which will tolerate a lot of ice. You need about 15 gallons (60 quarts) for 150 people if it is warm weather and the only beverage. |
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Veronica 11/21/12 |
Hi I have a recipe that calls for a 9 inch tart pan, but the pan I have is 11 1/8 inches...what can I do? |
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Sherry 11/21/12 |
How much longer do I cook the green bean casserole if I quadruple it? |
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ellen 11/22/12 |
Veronica, increase everything by half again to fill the larger pan. Sherry, preheat the oven, allow 20 minutes per inch of depth. Internal temp should be 145 in the middle, 160 is not too high. |
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liz 11/25/12 |
1 granny smith apple core and chop,1 Red Delicious apple court and chop,1 half a cup of pineapple juice, half a pound of Turkey breast,3 quarter cups of diced celery,I half a cup of mayonnaise,I half a cup of sour cream, 2 tablespoons of powdered sugar,3 tablespoons of walnut chop |
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liz 11/25/12 |
how to increase 3 to 4 servings, into 100 servings. Your helpvwould be appreciated. thank you so much. |
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Julie Kermmoade 11/25/12 |
I need this reciple to serve 100-130 people 1 16 oz can cranberry juice 2 cups apple juice 1 6 oz can frozen lemonade 2 bottles of 7 Up or ginger ale How much should I buy. I am having coffee and water pitchers also. Thank you. |
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ellen 11/25/12 |
Liz, with this recipe, just increase everything times 24. No special adjustments needed, as there is no baking and very little seasoning. Julie, you need about 8 times this recipe for 100, ten times for 130. |
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regina 12/11/12 |
I have a cake recipe that serves 30. I would like to increase it to serve 80. This is the ingredients and the amounts... 1(18.25)package of Lemon Cake Mix..1 1/3 cups vegetable oil...4 eggs...1(3ounce)package of lime flavored Jell-o mix...3/4 cuo orange juice...1/2 cup butter...1(8ounce)package cream cheese...3 tablespoons fresh lime juice...4 cups confectioners sugar Thank You |
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ellen 12/11/12 |
Baking recipes do not double well, especially those made with mix. Do 3 times, 3 cakes. |
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Ruth 12/24/12 |
To double an oven stew from a serving for eight to sixteen, do I increase the roasting time (5 hours @ 275)? I will be tripling fresh veggies, doubling stew meat (unbrowned - 2 to 4 #s. Do I double the liquids - I can beef consume, 28oz canned whole tomatoes, 1 cup red wine? Thanks |
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ellen 12/24/12 |
I would expect to add only 30-60 minutes, if everything was going straight from mixing to cooking. If it was refrigerated, it would take a couple of hours extra, because of the amount of cold stuff, but still not double. Don't double the salt or pepper, do double the liquids. |
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Britni 01/13/13 |
If the recipe calls for 1 pound of chicken and I am using 5 pounds of chicken how do I measure out the other ingriedents ? (I making teriyaki chicken in the crockpot) |
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ellen 01/13/13 |
in the crock pot you will need less sauce, about 3 times the recipe. |
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Nancy 01/18/13 |
How much longer will I bake the original green bean recipe if I not only double it, but use frozen onion ringers instead of canned fried onions? |
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ellen 01/18/13 |
Will take less than 10 minutes longer- |
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Sandy 01/21/13 |
hi ellen! I have a receip for ten people , BUT i need it for 12 WHAT DO YOU recomend me? |
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ellen 01/21/13 |
Increas by 1/4, you will have enough. |
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sage 01/31/13 |
I need to make hummus for 100 people how would I multiply this recipe that serves 8? 2 cups cooked chickpeas 3 cloves garlic 2 tbsp tahini 4 tbsp lemon juice 1/2 tsp sea salt 1 tbsp filtered water |
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ellen 01/31/13 |
Here are the basic amounts for 100 1/2 cup servings. You also want fresh olive oil to drizzle over the pans and ground sumac and chopped parsley to garnish the platters. www.nfsmi.org/USDA_recipes/school_recipes/E-24.pdf |
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Mike 02/14/13 |
I have a recipe that currently states, "Bring to roiling boil and continue boiling for 4 minutes). If I double this recipe, do I double the reduction time as well? |
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ellen 02/14/13 |
Not usually, as you will be using a different size pan. Make the original and learn the texture desired, then boil the increased recipe to the same texture. |
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Christy 07/10/13 |
I have a recipe for a root beer float pie. The recipe calls for a 9" pie crust. I have two 6" pie crusts. How do I adjust the ingredients to make two 6" pies? |
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Christy 07/10/13 |
Never mind....I'm blind, by pie crust is 9"....it holds 6oz... |
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ellen 07/10/13 |
Whew, saved me a lot of math... |
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veronica 08/16/13 |
I have a recipe for portugeese beans that I bake in the oven at 350 for 3 hours. I need to triple the recipe..do I triple the baking time? |
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ellen 08/16/13 |
No. If the beans are presoaked, and the depths in the pan are about the same, the cooking time will be only about 1/2 hour more. If deeper, it does increase, but not triple- maybe an hour more. Do watch the amount of liquids- they can cook dry. |
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tony 02/14/14 |
if a leek/wine reduction sauce calls for 1/4 stick butter,1/2 leek, garlic, sage, rosemary, thyme parsley, 1 cup red wine, 1 cup demi-glace...after sauce reduces...strain & add a slurry of 1 tsp cornstarch dissolved in 1 tsp cool water...what adjustments do i need to make if i multply the recipe 20 times? |
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ellen 02/14/14 |
I would make it 5 times, doing 4 times the recipe with each batch, and staying far from salt if you have a real demiglace. |
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Jayne 04/14/14 |
My chutney recipe calls for 4 cups of berries. i have 26 cups of berries . I will increase the recipe 6 times for the apples, onion, sugar and cider vinegar , however, i'm not sure how much to increase the spices( whole mustard seed, ground allspice, cinnamon, ginger and garlic) , orange rind, and salt and pepper. |
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ellen 04/14/14 |
Jayne, with jams and chutneys, you can't increase all at once, you need to do batches, or you will have real problems with texture results. Do 3 double batches, don't double the salt and pepper, about 1 1/2 it. Everything else can take a double. |
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Hilda 05/28/14 |
Need to increase this recipe from 4 people to 160 people please help. Cilli Con Carne
15ml oil |
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ellen 05/29/14 |
Thus really is a times 40, the only thing is, the Worcestershire is just time 25.If you want some light spicing, look at my church social chili on this site. |
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Maddison 08/24/14 |
My recipe calls for 1 1/2 lbs beef, but I am using 2 lbs,so do I double the rest of my ingredients? |
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ellen 08/27/14 |
No, just add 1/3 more, except for the slat, which don't add any extra till you taste it. |
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Carol 10/22/14 |
I need to make 5 gallons of the following chili recipe that originally makes one gallon... Also, can I adjust the chili powder in some way since I can't find the 3 different types specified? What is your suggestion to add a little more sweetness to this?
2# ground beef |
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ellen 10/22/14 |
You need to get the chilis and chili powders indicated if you want the same results- Amazon.com Just times 5 it and increase the sugar to 1 tablespoon per batch- or caramelize the onions. |
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Carol 10/22/14 |
I was thinking we weren't supposed to "X5" the "spicy" ingredients. Thanks for the info! Have a great day! |
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Kathy 01/31/15 |
Hi Ellen: Marinade for 3lbs of chicken wings and I have 20lbs. Serving about 20 people with many other appetizers. Do I (6x's) the recipe and is this enough? 1/2 c low-sodium soy sauce 3/4 c honey 6 cloves garlic, minced 1 tsp sesame oil 1/8 tsp cayenne 2 green onions, finely chopped |
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ellen 01/31/15 |
You posted twice, see the other one- |
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Diana 02/18/15 |
I need to quadruple this chocolate filling, to put inside hamentaschen pastries. Already tripled the recipe successfully, but when I increased recipe x4, I did not get more filling, than when I tripled it. Can you explain? thanks! Diana 8 oz. unsalted butter 4 oz. unsweetened baker's chocolate 3/4 cup granulated sugar (Splenda should work the same) 1 tsp. vanilla extract 1/8 tsp salt 2 cold eggs 2 Tablespoons regular flour this involves melting the butter & chocolate in double boiler, as first step. |
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ellen 02/18/15 |
That is intriguing about the quantities. Suggest you do 2 double recipes; it could have to do with the volume of sugar involved. |
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Mary 05/13/15 |
My baked bean recipe serves 8 I need it to serve 100. 48 OZ pork and beans 2 Tbl Worcestershire sauce 2 tsp chili powder 1/4 dark molasses 1/2 cup bottled chili sauce 2 Tbl white vinegar 1 cup brown sugar 1 lb cooked bacon bake 350 for 1.5 hours |
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ellen 05/16/15 |
Multiplied for you with some adjustments
36 pounds pork and beans |
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Diego 06/02/15 |
Hey Ellen- Great site. I have this tater tot recipe and would like to increase it by 150, 250, and 350: (makes 3 servings) 2 LBS RUSSET POTATOES 1 TABLESPOON CORNSTARCH 2 TEASPOONS SALT ˝ TEASPOON GRANULATED SUGAR ˝ TEASPOON GARLIC POWDER Is there a formula I can use for other amounts? Thanks in advance! |
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ellen 06/02/15 |
Diego, nothing in this recipe is an issue, just multiply, then leave out 1/3 of the salt. |
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Diego 06/02/15 |
Thanks, Ellen. I read somewhere online that spices (garlic powder, cornstarch?) should be increased differently. Additionally, I read this formula to figure out how to increase a recipe:
desired servings
Once you have the conversion factor you multiply it by the servings to get your new recipe amount. In my case: If I only multply it, like you said, I would have 50 tbsp cornstarch or 3 1/4 cup. Thats a big difference. I guess my big worry here is the cornstarch. The rest can be done to taste. I want to make sure that I don't add too much cornstarch where the tots become gummy or not enough where the tots fall apart when deep fried. Thanks again and sorry for the long winded response. :) |
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kristi mendez 07/04/15 |
sloppy joe recipe serving is for 5...need to alter it to serve 50 1/2 cup ketckup 3 TBS pickle relish 1TBS brown sugar 1TBS mustard 1/4 tsp salt 1/4 tsp pepper thanks |
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ellen 07/05/15 |
Diego, the salt is reduced, and the garlic may be (matter of taste- I use fresh puree, anyway), but the cornstarch is a binder, not a flavor agent and if you reduce it, your tots may fall apart. So for each 2 pounds potatoes, do use the tablespoon of cornstarch, or for 30 pounds, a scant cup. |
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ellen 07/05/15 |
Kristi, use the sloppy joe recipe on this site as a quantity guide.Only thing I would not straight multiply is the salt, use about half what you would think, or maybe 1/2 tablespoon for 50 servings; or omit completely till you taste it. |
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Christina 08/01/15 |
Hey Ellen, I need your help. I'm serving red velvet cupcakes for my basketball team picnic . The recipe I have serves only 15 cupcakes but I need at least 100 -200 cupcakes. Ingredients 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder, such as Pernigotti 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food coloring 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 extra-large eggs, at room temperature Red Velvet Frosting, recipe follows Red Velvet Frosting: 8 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 3 1/2 cups sifted confectioners' sugar (3/4 pound) |
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ellen 08/01/15 |
You can increase times 4 and do it 3-4 times if you have big enough pots and pans and oven. |
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Shelby 08/16/15 |
Hi Ellen. Please help! We are making the BBQ Sauce for our son's wedding reception and REALLY don't want to mess it up. Our recipe is for making 32 ounces. We need to make 4 gallons. It has: Salt Garlic Salt Onion Salt Liquid Smoke and Worcestershire Sauce along with the other spices. Can we make a gallon at a time? Can we make all 4 gallons at a time? If so, and/or, either way, do we need to adjust all of the spices and salts, or just the salts or anything? And if so, how much? Thank you! |
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ellen 08/17/15 |
Make it a gallon at a time. 1/2 all the salts, use no more than 2/3 the liquid smoke and worcester. I would start those at 1/2 and taste as I increased. Make ahead, so it sits in the fridge and mellows. |
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Amber 09/18/15 |
Hi Ellen, I need help with two recipes I am trying to make for a Housewarming I am hosting. I am making a bean less chili and a traditional chili. I will have approx. 34 guest and would need each recipe to yield 16 servings each.
The first recipe is for 8 people:
The second recipe yields 6 servings: Thank you so much! I am sure this is an easy fix but I am worried to screw up royally! :) |
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ellen 09/18/15 |
Double the first recipe and times 4 the second, just cut the salt in half. You will have a bit left, but not too much. You have to make more than half and half when you offer a buffet choice- people eat more. |
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Elaine 09/25/15 |
My mac&cheese recipe makes enough for 4 people, I need to feed 40 people. I really need your help, I don't trust my self with this. 2 cups uncooked elbow macaroni (7oz.) 1/4 cup butter 1/4 cup all purpose flour 1/2 tsp. salt 1/4 tsp pepper 1/4 cup. ground mustard 1/4 tsp. Worcestershire sauce 2 cups milk 2 cups sharp Chedder cheese (8 oz.)
Thank you, I appreciate your help. |
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ellen 09/29/15 |
This is a standard recipe, it makes 1 quart of sauce using 1 pound of cheese for each pound of pasta. You can increase the mac to 1/2 pound with this amount of sauce, and you do 5 pounds of pasta for the 40 people (10 times your recipe). Just do 5 times the salt, that is the only difference. |
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Deanna 11/19/15 |
if 1/3 cups of flour feeds 8 how much do I need to feed 32? |
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ellen 11/20/15 |
4 times as much. You can do the math. Of course, 2 teaspoons each isn't much for the 32 people... |
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Trish 11/22/15 |
I need to make a full disposable aluminum pan of a corn pudding I usually make in a 9x13 pan. Do I need to adjust the recipe? How do I adjust the baking temp and time?
1 box jiffy mix Bake at 350 for 50 mins |
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ellen 11/22/15 |
The pan is twice the size of the 9x13. The layer of batter will be thicker. Drop the temp 25 degrees and expect it to take about an hour and a quarter. |
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Nate 01/21/16 |
I am making a soup for tommorow, and I need to make 5x the recipe, 5 mins then 3 mins. How much do I increase the time? |
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ellen 01/21/16 |
The main difference is, each gallon of water/broth takes about 20 minutes to heat to the boil, so that time increases. The rest increases very little- such as, a few minutes to saute more onions. |
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Nate 01/21/16 |
The soup is going to end up being 25 cups, from 5 cups. What should I expect? |
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Amanda 01/25/16 |
This is more of a math problem involving increasing a recipe: The recipe is: Snow Cream/serves 8 8 cups snow 1 cup sugar 2 cups milk 1 tbs vanilla 1. convert the ingredient amounts of the recipe for 1/3 times the amount of servings 2. convert the ingredient amounts of the recipe for 3 times the amount of servings How do I do this, please help...this is a math problem on a "Snow Day Homework Packet" my son received from school, and I am doubting my answers |
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ellen 01/26/16 |
Hi, Mom, Yes, you really do multiply everything by 1/3 for the first part
8 cups snow=8/3= 2 2/3 Yes, you really do multiply everything by 3 for the first part
8 cups snow= 24 cups, or 6 quarts or 1 1/2 gallons Adding in the conversion of the measurements might get you/him extra credit! |
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Amanda 01/26/16 |
Thank you Ellen ! I think I had it in my head to multiply 1/3 to the serving amount which was 2 2/3 and then adding 2 2/3 to all amounts, which I knew couldn't be right. Thank you for getting me straight ! |
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Lyla 10/07/16 |
I have a recipe for two pounds of BBQ short ribs and I need to alter it for 16 lbs.
BBQ sauce recipe It is mostly the salt and vinegar I am unsure about. |
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ellen 10/07/16 |
4 cups vinegar but only 4 tablespoons salt |
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Laurie 04/08/17 |
I need to triple a recipe for braised short ribs that calls for 2 cups red wine and 2 cups beef broth. Is it possible to triple this? |
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ellen 04/10/17 |
Yes, and both these are OK to triple- I would look for low sodium beef broth if you use canned. |
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Vivian 05/18/17 |
I need to make this recipe, originally for 2 people, for 42. Do I just multiply everything by 21? Here it is: Veggie Meatballs in White Sauce Ingredients: • 2 potatoes, quartered and boiled • 10 or 12 veggie meatballs • 2 Tbsp oil • About 2 cups milk • salt and pepper • 2 Tbsp cornstarch • 1-2 Tbsp lemon juice • 24 capers, drained • 1 pinch sugar (optional) Preparation: Cook meatballs as directed. Boil potatoes. Stir the cornstarch into a little water, to “melt” it. Put about 1 ½ cups of the milk—soy is OK—and oil in a pot. Slowly, add the cornstarch to the milk, stirring to keep the sauce smooth, as it thickens. Add the capers. Add some more milk if necessary and season the sauce to taste with lemon juice and salt and pepper and pinch of sugar. Add the meatballs to the sauce and serve with boiled potatoes. |
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Vivian 05/18/17 |
Hi, Ellen. I have to make dressing for 42, too. Here is the recipe. Do I just multiply everything by 16? This recipe makes 1/3, and I figure we will need about 16 times that. Simple Lemon Viniagrette YIELD: Makes about 1/3 cup INGREDIENTS 2 tablespoons freshly squeezed lemon juice 1 teaspoon sugar 1/2 teaspoon Dijon mustard 1/4 teaspoon fine sea salt, or to taste 3 to 4 tablespoons extra-virgin olive oil Freshly ground black pepper to taste PREPARATION In a small bowl, whisk together the lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days. |
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ellen 05/19/17 |
Yes, but you are making about a quart and a half, so you may just want to measure into a 2 quart jar and just shake and shake. |
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Vivian 05/19/17 |
Hi, Ellen. I posted this first, and since you didn't respond to it, I thought maybe you didn't see it. I am copying and pasting it from above. Do I just multiply all ingredients by 21? I need to make this recipe, originally for 2 people, for 42. Here it is: Veggie Meatballs in White Sauce Ingredients: • 2 potatoes, quartered and boiled • 10 or 12 veggie meatballs • 2 Tbsp oil • About 2 cups milk • salt and pepper • 2 Tbsp cornstarch • 1-2 Tbsp lemon juice • 24 capers, drained • 1 pinch sugar (optional) Preparation: Cook meatballs as directed. Boil potatoes. Stir the cornstarch into a little water, to “melt” it. Put about 1 ½ cups of the milk—soy is OK—and oil in a pot. Slowly, add the cornstarch to the milk, stirring to keep the sauce smooth, as it thickens. Add the capers. Add some more milk if necessary and season the sauce to taste with lemon juice and salt and pepper and pinch of sugar. Add the meatballs to the sauce and serve with boiled potatoes. |
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Vivian 06/01/17 |
Dear Ellen, I didn't hear from you, but for anyone who is interested, I ended up making this recipe, using peas, instead of veggie meatballs. It turned out fine, simply increasing the cornstarch, proportionate to the soy milk. Also, in case you are interested, rice milk does not substitute well in this dish for soy. It is too translucent. |
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ellen 06/02/17 |
Vivian congratulations! I am so sorry I missed your post- must have seen just the one. Please keep writing- just start a new thread by using the box on the main cook talk page instead of one at the end of a thread. |